Veal Braised Larded Fricandò style with a souce of carrots, shallows, cloves, bacon and white wine
This recipe is from north Italy, is easy and the final dish may be tasted both hot and cold.
Here’s what you need
1 piece of veal 800 grams (…) 2 medium carrots, 2 medium shallots, 6 cloves, 6 slices of ham or bacon, 2 glasses of dry white wine, 3 tablespoons of extra virgin olive oil, a little ‘ of parsley, a few leaves of celery, half a cup of milk, salt to taste.
First of all, separate the fat of the ham or bacon and place it over the meat.
Coarsely chop the lean ham or bacon.
In a nonstick pan put 3 tablespoons of extra virgin olive oil, ham pieces and shallots skewered with cloves.
Once the meat is golden brown, salte to taste (in moderation, as the ham or bacon will already seasoned meat)
Then add the carrots, celery leaves, parsley and white wine.
When cooked, remove the meat, and remove the cloves.
Cut the meat into thin slices and serve with the warm sauce. Buon appetito, enjoy it!